• To a small bowl add the sugar for the recipe along with the zest of two limes. Work the zest and sugar through your hands to help release the oils in the zest.
• Preheat the oven to 325℉
• To the bowl of a stand mixer or a large bowl, if using a hand mixer, add the butter and lime sugar. Using the paddle attachment, cream, the butter and sugar together until light and fluffy.
• Then add in the avocado oil and mix well.
• Next, at one egg at a time waiting until each egg is well incorporated before adding the next. Until light and fluffy.
• Next, add in the Greek yogurt. Mix until well combined.
• Add in the vanilla extract and mix well.
• Now add half the flour along with the baking powder and mix until just incorporated.
• Add the lime juice and mix. Then add the rest of the flour. Mix until just incorporated, DO NOT over mix.
• Spray the Bundt pan with nonstick baking spray. Add the batter in and smooth out the top.
• Bake at 325°F for about 65 minutes, or until a knife comes out clean. Allow the cake to completely cool before icing it.

Icing & Topping

• Add one cup of confection of sugar, along with the zest and juice of one lime and 1 tablespoon of water. Mix well so that all the sugar has melted and there are no lumps.
• Add 2 to 3 graham crackers to a Ziploc bag and crush to create a crumble.
• Once the cake has cooled, pour the icing over the cake and then sprinkle with graham cracker crumbs.